Friday, June 17, 2011

RASPBERRY CREAM PIE

 

This is my version of raspberry cream pie, a very popular pie served in the
Mennonite restaurants in Sarasota, Florida.  The dining places there are busiest in winter
when the snowbirds arrive to enjoy the sunshine and warmth.
This pie is also on the menu year-round, at the Essenhaus in Middlebury, Indiana. 


My trusted food processor turns out perfect crumbs every time.


I stir the ice water into the crumbs with a fork but at the end I get into the dough
with my fingers to get just the right amount of liquid. 


Roll out the disc and gently transfer to the pie plate.
Trim pastry to 1/4-inch beyond the edge of pie plate.


Fold under extra pastry; flute edge and prick all over with a fork.


Line pastry with a double or triple thickness of foil, gently pressing
into the shell.


There is some shrinkage but not too much if you use this method.


The cream layer softens the intense flavor of raspberry.
And the whipped cream adds the final touch.
A perfect summer dessert!
Or winter for that matter, if you live in Florida!

CRUST

1 cup all-purpose flour
1/3 cup butter or margarine
2 tbsp. shortening (crisco)
1/4 tsp. baking powder
1/4 tsp. salt

Cut butter and shortening into dry ingredients until mixture is crumbly
using your hands or food processor.

4 to 5 tbsp. ice water
1/2 tsp. vinegar

Sprinkle half the liquid over flour mixture; toss gently with a fork.
Add enough remaining water until all flour mixture is moistened and dough
holds together.  Form into a disc and wrap with plastic wrap;
chill for 30 minutes.
Place dough on lightly floured surface and roll into a 12-inch circle.
Fold pastry in half; gently transfer to a 9-inch pie plate with fold in center.
Unfold and ease pastry to fit without stretching.
Trim to 1/4 inch beyond edge of pie plate.
Fold under extra pastry; flute edge.
Line pastry with double thickness of foil; bake in preheated 450° oven
for 8 minutes.  Remove foil and bake an additional 6 to 7 minutes or
until pastry is golden.  Watch carefully so as not to burn.
Cool completely on wire rack.

CREAM FILLING

1/2 cup sugar
3 tbsp. cornstarch
2 tsp. flour
1/4 tsp. salt
2 cups milk
3 egg yolks

Blend dry ingredients in medium saucepan.
Whisk milk and egg yolks together with a fork.  Strain through a sieve
into sugar mixture; stir to blend.  Cook over medium heat, stirring
constantly, until mixture thickens and boils.
Boil and stir 1 minute; remove from heat.

1 tsp. vanilla

Blend in vanilla.  Place plastic wrap directly onto surface of cooked mixture
and cool completely.  Spread into baked pie shell.

RASPBERRY TOPPING

1 cup raspberry juice
1/2 cup sugar
2 tbsp. cornstarch
1/2 tsp. lemon juice

In a small saucepan, blend sugar, cornstarch and lemon juice.
Add raspberry juice and bring to a boil.
Boil for 1 minute, stirring constantly; chill.

1 1/2 cups fresh raspberries

Fold raspberries into cooled raspberry topping.
Spread over cream layer in pie plate.
Garnish with whipped cream.

2 comments:

  1. Ok Mom, no fair...your crusts are perfect every time. Love all your pics of MT. xo

    ReplyDelete
  2. so this was the last post i had read a couple days ago. it looks sooooooo good!! maybe you should do a post on your whipped cream, you make it look so nice all the time!! wendy

    ReplyDelete